Katie Metz de Martínez's Posts Tagged 'dessert' (9)

Pasta Frola: The Pasta That Isn’t

Although the name “pasta frola” no doubt conjures up images of fine strands of spaghetti or one of its fancifully-shaped relatives such as bow ties, pasta frola, in fact, has absolutely…

Although Argentines possess a tremendous sweet tooth and love of baked goods, Argentina doesn’t have a strong baking tradition. Instead, when a craving for something sweet strikes, people here tend to run to the neighborhood bakery to get…

We are lucky enough to have a sizable vegetable patch adjacent to our flower garden, a space which is primarily tended to by my husband's stepdad. All manner of green, leafy things grow there under Tomás' care, including a sprawling, prickly blackberry…

No Easter celebration in Argentina can be considered complete without a rosca de Pascua and some colorful chocolate Easter eggs. Easily the most popular baked good at Easter, the rosca de Pascua, a decorated, ring-shaped loaf of bread, appears…

When perusing the case filled with assorted tarts and cakes at the neighborhood bakery just around the corner, the torta de ricota, with its snow-white layer of powdered sugar and enticing fluted crust, never fails to attract my attention. The Argentine dessert torta…

Rosca de Reyes (Three Kings’ Cake)



The celebration of the Epiphany, known as El Día de los Tres Reyes Magos in Spanish-speaking countries, takes place on January 6. This feast day commemorates the presentation of the…

Pan Dulce (Panettone)

Like clockwork, the holiday staples begin appearing on the shelves of Argentine markets around the first week of December: blue and red foil-wrapped pan…

Torta de Ochenta Golpes

Yields two 9” cakes



Ingredients



Sponge

1 oz. fresh yeast [also…